DRAFT_Technical Exhibit D_Key Employees_10 Dec.pdf
PDF 690 KB Posted
- Attached to
- Nutrition Care Food Service Federal contract opportunity
- Solicitation number
- HT9408
- Issued by
- Defense Health Agency
About this file
The document is a Technical Exhibit D detailing key employee requirements for a Nutrition Care Food Service contract with the Defense Health Agency. The exhibit specifies minimum qualifications for three critical personnel roles: Project Manager, Site Supervisors, and Registered Dietitian. Each role requires specific educational credentials, certifications (such as ServSafe Manager), and professional experience in healthcare food service operations, with requirements including bachelor's degrees, minimum years of supervisory experience, and demonstrated skills in food preparation, diet management, and operational oversight.
The associated federal contract opportunity is a pre-solicitation for nutrition care food management services across five Medical Treatment Facilities (MTFs) located in West Point, NY; Fort Stewart, GA; Fort Leonard Wood, MO; Fort Riley, KS; and Fort Irwin, CA. The solicitation will be competed full and open with small business participation, with priority given to State Licensing Agency entities. The contract is a Firm Fixed Price type with a base year from 01 October 2025 to 30 September 2026 and four potential option years, estimated to be issued on 21 March 2025 with responses due by 21 April 2025. Prospective offerors must be registered in SAM and have a CAGE code, and must specify their business classification (small business, veteran-owned, etc.).
View the file
Other files for this federal contract opportunity
| File | Type | Posted |
|---|---|---|
| Nutrition Care Services 52.212-1_21 May 2025.docx | DOCX document | |
| Nutrition Care Services 52.212-2_21 May 2025.docx | DOCX document | |
| Technical Exhibit L_Tri-Service-Food-Code_TB MED 530.pdf | ||
| Technical Exhibit H_Contract Sites Annual Historical Workload_10 Dec.xlsx | XLSX spreadsheet | |
| DRAFT_Technical Exhibit C_Sample Menu_10 Dec.pdf | ||
| DRAFT_Technical Exhibit B_Hours of Operation_10 Dec.pdf | ||
| PWS_ Nutritional Care Food Services_DRAFT.pdf |
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Text version
EXHIBIT D- KEY EMPLOYEES
Technical Exhibit D:
1. Key Personnel
1.1 Contractor Project Manager (PM)/Alternate. The contractor shall assign a full time PM and an Alternate (to act in the absence of the primary PM). The PM and/or the Alternate shall be available twenty-four (24) hours a day.
Minimum Education, Certifications, and Experience: The PM and Alternate must have a Bachelor of Arts or Bachelor of Science degree from an accredited university or other equivalent degree program; Must be certified as a ServSafe Manager (as outlined in TB MED 530-TSFC), with the ability to maintain this certification for the term of the contract; and shall demonstrate at least three years of managerial and supervisory experience in health care food service operations/industry within the last five years of employment.
1 .2. Site Supervisors. This position is responsible for supervising and coordinating the activities of all healthcare food service employees at each location. This person is the primary point of contact to the Chief, NCD and/or Nutrition Care NCOIC and will provide oversight of all contractor responsibilities for the delivery of health care food service operations. This person is responsible for nutrition and therapeutic diet education and training of contract staff. They will also address issues or concerns regarding Quality Control activities of Nutrition Care food service operations.
Minimum Education and Certifications: Must be certified as a ServSafe Manager (as outlined in TB MED 530- TSFC), with the ability to maintain this certification for the term of the contract.
Experience: Must have a minimum of three (3) years of supervisory experience in health care food service operation in the past five years and/or five or more cumulative years as a supervisor in health care food service operation.
Shall demonstrate experience in preparing therapeutic menu items to meet the requirements of prescribed diet orders for patients; cooking a wide variety of meats, vegetables, soups and other food items in appropriate quantities; the ability to follow menus, recipes and production sheets;
make adjustments to recipes as needed, plan and coordinate food production and serving times;
be familiar with progressive cooking techniques, portion control, proper storing and accounting for leftovers; ability to read and write English and do simple math for recipe calculations and modifications to meet the standards of therapeutic diets; g) ability to maintain adequate inventory of cooking ingredients and supplies, and keep a clean a n d sanitary work area at all times.
1 .3. Registered Dietitian or Registered Dietitian Nutritionist. The contractor shall assign a Registered Dietitian (RD) to develop clinical nutrition training materials for commonly ordered therapeutic diets and nourishments and a competency assessment process for all contract employees.
Minimum Education and Certifications: The Registered Dietitian must have a bachelor’s degree and possess current registration as a Registered Dietitian or Registered Dietitian Nutritionist from the Commission on Dietetic Registration.
DRAFT
Experience: Must have a minimum of two (2) years of experience working as an RD in a healthcare facility with inpatient feeding
DRAFT
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